Peanut Butter & Cashew Cookies
I hadn’t made peanut butter cookies in a long time and had a craving for some of these hot-out-the-oven, over-sized treats. I thought I’d look up an old recipe from a cook book that...
French Canadian Pea Soup
What has been handed down from the first settlers of a land called New France, traditional soupe aux pois and the commercially popular Habitant Pea Soup, is today considered comfort food in most of...
Irish Seafood Chowder
After the ubiquitous fish and chips, the other sea creatures harvested along the Irish coast, like cockles and mussels, often get combined with some Irish cream and potatoes to make chowder. Most commonly served as...
Roast Potatoes with Mirepoix
This dish makes a great side for roast beef or grilled lamb. Mirepoix is a popular flavour enhancer used in French cuisine. Normally, onion, carrot and celery are used but variations using other aromatic...
Sweet & Savory Crêpes
One of the things I remember most about by first visit to Quebec City was ordering crêpes from a street vendor. Once you chose your fillings and placed your order you watched and waited...
Pineapple Upside-Down Cake
If you have about 1½ cups of ripe fresh pineapple to spare, and are in the mood for baking, then you and your family are sure to enjoy this twist on traditional upside-down cake....
Conchiglie al Forno (Shell-sanga)
When looking for a hearty dish to serve at a party (or when you have an army of teens to feed) I turn to this no-fail pasta recipe. I have nick named it Shell-sagna since...
Best Way to Cut a Mango
I used to struggle to cut up mangoes until I came across this “kitchen hack”. Simply slice your mango along the sides of the pit which gives you two cheeks. Then use a drinking...
